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| Home -> [Eggplant, Sandwiches, Vegetables] -> [Eggplant sandwiches Recipe] |
Eggplant sandwiches
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Eggplant, Sandwiches, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| | Sm eggplant, in ? slices | | | Coarse salt | | | Pepper | | 1
| tbsp | Chopped fresh basil | | 1
| tbsp | Chopped fresh parsley | | 1
| | Clove garlic, minced | | | Red wine vinegar | | 1
| tbsp | Mashed sun-dried tomato | | 1
| cup | Fresh Montrachet | | | Chopped parsley |
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Procedures:
| 1 | Prepare medium charcoal grill. | | 2 | Place eggplant slices on large tray or baking sheet and sprinkle with coarse salt. | | 3 | Let stand to release moisture, about 20 minutes. | | 4 | Drain, rinse and pat dry. | | 5 | Sprinkle eggplant slices on both sides with pepper, basil, parsley and garlic. | | 6 | Grill over medium coals until wilted but not overcooked, sprinkling with vinegar while cooking. | | 7 | Remove from grill. | | 8 | Blend sun-dried tomato into goat cheese. | | 9 | Spread some on each eggplant slice. | | 10 | Roll, jelly-roll fashion. | | 11 | Arrange eggplant on serving tray or platter. | | 12 | Garnish with chopped parsley. |
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